Banter & Big Bites

Honey, Thyme and Yogurt Olive Oil Cake

If you haven’t been paying attention to my blog over the past nine years (yikes – that’s a long time!), it will be news to you that I love pound cake. If you have been a longtime follower, you know that I’ve posted a variety of pound cakes over the years from my grandmother’s classic recipe to olive oil, poppyseed, citrus and even rosemary varieties. Each one includes a personal memory from fundraiser brunches to the people who were in my life at that particular time.

This recipe for Honey, Thyme and Yogurt Olive Oil Cake is very similar to a pound cake. It’s just a simple and has a similar consistency; just a touch lighter. My co-worker, Beth, sent the recipe to me over email several months ago and I saved it for berry season. It’s light, semi-sweet and perfect with fresh summer fruit.

Grease a 9-inch round cake pan or springform pan lightly with oil. Line the bottom with parchment paper and grease the paper if using a cake pan.

Whisk together the yogurt, olive oil, honey, thyme, and lemon zest in a large bowl. Add the eggs, one at a time, whisking well after each addition. Add the flour, baking powder, baking soda, and salt. Stir with a rubber spatula until the batter is almost smooth with just a few small lumps, but do not overmix.

Transfer the batter to the cake pan, and use a spatula to spread it out evenly. Bake until the top is lightly browned and a tester comes out clean, 40 to 45 minutes.

Transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan. Run a knife around the pan to loosen. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back onto the rack or serving plate. Serve warm or at room temperature.